With the raw material of the extraction liquid from Cassia obtusifolia L. and Crataegus leaf, the processing of soft sweets was studied and the optimal formula was decided by orthogonal experiments.

• 以决明子、山楂叶浸提液为主要原料,配以白砂糖、葡萄糖浆和食用胶体,通过正交试验方法确定最佳配方;